From picnic pop-ups to food trucks, at-home dining clubs and gourmet street food, the post-Covid period is set to throw open a new world of dining experiences and entrepreneurial opportunities for chefs. Regardless of the negative impact of government-imposed restrictions to try and curb the virus spread, such has been the economic and social impact, a seismic shift is taking place in consumer habits, desires and demands. As covers shrink and customers stay at home, the traditional dining experience is having to adapt and push back the boundaries imposed by the bricks and mortar of the traditional restaurant into new territories and experiences. In a recent industry study we undertook, we found that 19% of chefs are considering pop ups and 26% are contemplating collaborating with other businesses.